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Friday, January 27, 2012
Pan Roasted Oyster Stew
Yummy pan roasted oyster stew!
The flavor of this pan roasted oyster stew is quite different than a traditional east coast plain oyster stew. I posted a traditional oyster stew recipe last year and that recipe became popular. A plain traditional oyster stew only has a few ingredients and it is a specialty of seafood restaurants on the eastern seaboard.
A customer that is a traditionalist may prefer the old "Plain Jane" seafood restaurant style stew, that is basically oysters, milk and cream. Customers that are looking for new bolder flavors may prefer a New York City style oyster pan roast. An oyster pan roast is is similar to this recipe, but the ingredients are different. The Grand Central restaurant in New York City is famous for their Oyster Pan Roast recipe. Many chefs have added their personal touch to that recipe. Oyster pan roasts have very bold flavors.
This pan roasted oyster stew recipe does not have chili sauce or worcestershire sauce in the recipe like NY oyster pan roasts do. This pan roasted oyster stew has a white mirepoix, sherry, saffron, herbs, cayenne and paprika in the recipe and there is no tomato or pre-made bottled sauces in the list of ingredients. Sourdough bread is used for the barge. The result is a light delicate savory flavor that does not mask the flavor of the oysters.
Pan Roasted Oyster Stew Recipe:
Cut 1 slice of sourdough bread that will fit in a shallow soup bowl.
Brush the bread with melted unsalted butter.
Heat a saute pan over medium/medium low heat.
Grill the bread in the pan, till it becomes toasted on both sides.
Set the toasted sourdough bread aside and keep it warm.
Add 5 pats of unsalted butter to the hot pan.
Add 1 tablespoon of minced shallot.
Add 1 minced garlic clove.
Add 1 tablespoon of minced onion.
Add 1 tablespoon of minced celery.
Saute till the vegetables start to become tender, but not brown.
Add 2 large shucked oysters. (By large, I do mean large! Each shucked oysters should weigh about 2 to 3 ounces. If no large oysters are available, then add 4 or 5 regular size shucked oysters.)
Add 1 splash of dry sherry.
Add 4 pinches of paprika.
Add 1 small pinch of cayenne pepper.
Add sea salt and white pepper.
Add 1/2 bay leaf.
Add 1 small pinch of oregano.
Add 1 very tiny pinch of nutmeg.
Add 1 small pinch of saffron that is rubbed between the fingers.
Place the pan in a 350 degree oven.
Roast the oysters, till they turn opaque on the outside and a nice oyster aroma develops. (About 4 to 5 minutes)
Remove the pan from the oven. (For the rest of the recipe, keep in mind that the handle of the saute pan will be hot! Keep a glove on one hand as a reminder if you have to.)
Place the pan over a burner set to medium heat.
Push the oysters to one side of the pan.
Add almost 1 tablespoon of flour to the grease while stirring with a spoon. (Only add enough flour to partially soak up the butter in the pan. This stew is meant to be slightly buttery.)
Stir till a thin white roux is formed.
Slowly add 1 1/2 cups of milk, while constantly stirring with a spoon. (Be careful not to damage the oysters!)
When the milk starts to thicken, add 1/2 cup of cream.
Reduce the temperature to medium low heat.
Simmer till the oysters are fully cooked and the stew has a medium thin sauce consistency. (About 3 to 4 minutes. Add milk if the stew gets too thick.)
Remove the 1/2 bay leaf.
Spoon the stew into a shallow soup bowl, but leave the oysters in the pan.
Place the grilled toasted slice of sourdough on the stew.
Place the oysters on the sourdough barge.
Spoon a small amount of the stew sauce over the oysters on the barge.
Sprinkle 1 pinch of paprika over the oysters and barge.
Sprinkle a couple pinches of thin sliced green onion top over the barge.
This pan roasted oyster stew is nice and light with a flavor that does not overpower the oysters. The bare pinch of saffron gives this stew a nice warming effect. The flavors are mild enough to appeal to some of the people who like an old fashioned traditional plain oyster stew. This is a nice pan roasted oyster stew with a French flair! Yum! ... Shawna